Plus, Espresso Affogato – A Coffee Lover’s Dream Dessert!
Hello everyone!
Today’s dessert lineup is a real treat, with a bonus twist—two no-churn ice creams! First up is a Vietnamese coffee ice cream, inspired by Andrea Nguyen’s Vietnamese Food Any Day, with a fun upgrade—chunks of chocolate mixed in for an extra layer of richness. The bold coffee flavor and the chocolate bits make it a creamy, frozen take on the classic Vietnamese coffee.
No-Churn Magic: Vietnamese Coffee Ice Cream with Chocolate Chunks
This ice cream is guaranteed to impress! It’s rich, creamy, and ridiculously easy to make. The intense coffee flavor will fill your kitchen with its amazing aroma. Plus, it stays smooth and scoopable for days—no pesky ice crystals or freezer burn here. Whether you use a metal loaf pan, small containers, or cute mason jars, you’ll get silky, luscious ice cream every time.
From Ice Cream to Affogato: A Coffee Lover’s Dream
Since I already had the ice cream ready, I couldn’t resist turning it into an Affogato—seriously, it’s the ultimate coffee lover’s dream. The ice cream melts into the hot espresso, and the flavors blend together perfectly. It’s a quick but elegant dessert that transforms any ordinary day into a treat!
Fun Twist: Vanilla Ice Cream with Biscoff Cookie Butter & Teddy Grahams
And just when I thought we’d reached peak indulgence, I whipped up a spin-off: vanilla ice cream with Biscoff Cookie Butter and Teddy Grahams. It’s a delicious balance of creamy vanilla and that cozy, cinnamon-spice crunch from the cookies. Both are super easy to make, and trust me, you’ll want to try them all!
No Ice Cream Maker Needed: The Secret to Smooth, Creamy Ice Cream
The best part? No ice cream maker required! This no-churn method is perfect for any ice cream lover. By whipping the cream and condensed milk together until soft peaks form, you achieve that rich, velvety texture every time. I even transferred mine from a loaf pan to smaller glass containers, and it refroze beautifully with no crystals in sight.
How to Store and Serve Your Homemade Ice Cream Without Ice Crystals
Whether you store it in a loaf pan, small containers, or mason jars, your ice cream will stay smooth and creamy for days. Just be sure to press a piece of plastic wrap directly on top before sealing it. This helps prevent freezer burn and keeps your ice cream in perfect condition for whenever you’re ready to indulge!
A small portion is all you need since it’s satisfyingly rich—but good luck stopping at just one scoop! The best part? It’s free from all the artificial ingredients found in store-bought ice cream, so you can indulge with confidence. Keep a batch in the freezer to impress guests or enjoy on a quiet night in. I love storing my homemade ice cream in 7 oz mini freezer-friendly yogurt jars; they’re the perfect size for single servings and keep your treat fresh and ready to go.
Toppings? Oh boy, the possibilities are endless. Think banana slices, chopped nuts, or a drizzle of peanut butter. What would you add to this coffee ice cream? Or how would you top it? Drop your ideas in the comments—your creativity might just inspire my next batch!
Explore More Irresistible Treats
- Black Sesame Chocolate Loaf
- Biscoff Cookie Butter Overnight Oats
- Middle Eastern Dessert: Dates with Espresso Coffee and Cardamom
- Sticky Sesame Peanut Pie
- Chocolate Rocky Road Cookies
- Moist Applesauce Cherry-Bombed Bundt Cake
- Old Fashioned Bread Pudding
- Coffee Candied Macadamia Nuts
Discover the unique flavors and easy-to-follow recipes that elevate your dessert game!
The Vietnamese coffee ice cream recipe comes highly recommended by The Cookbook Club podcast episode which featured the exceptionally talented Andrea Nguyen. I recently made Andrea’s Char Siu Chicken and Vibrant Turmeric Coconut Rice, and it was absolutely phenomenal!
No-Churn Vietnamese Chocolate-Coffee Ice Cream
Ingredients
Equipment
Method
- In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, and 2 pinches salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and molasses. Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ tsp at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.
- With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at highspeed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. If adding chocolate bits, use a spatula to gently fold in the chocolate. Transfer to a 3 to 4 cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
- Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.
Notes
- The sky’s the limit when it comes to what you can swirl or mix in this ice cream. This is a base recipe (I love it as-is!) but here are some ideas that come to mind: chopped butterscotch chips, crumbled graham crackers, crumbled cookies.
- To increase the number of servings, simply double the quantities of each ingredient in the recipe.
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Espresso Ice Cream Affogato
Ingredients
Method
- Pour the espresso over ice cream in a coffee cup or dessert dish.
- Serve immediately.
No-Churn Vanilla-Biscoff Cookie Butter-Teddy Graham Ice Cream
Ingredients
Method
- In a medium bowl, combine 2 teaspoons of the vanilla, heavy cream, and condensed milk. Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ tsp at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.
- With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at highspeed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting.
- Use a spatula to gently fold in the Teddy Grahams.
- Transfer the mixture to a 3 to 4 cup storage container or small, individual containers.
- Gently warm the Biscoff in the microwave for 10 to 15 seconds, until it reaches a molasses-like consistency. Drizzle the warmed Biscoff over the cream mixture, then use a chopstick or spoon to create a delicate swirl pattern.
- Cover and freeze until firm, approximately 5 to 6 hours, or up to 2 weeks.
- Before serving, let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable consistency.
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2 responses to “Two Easy No-Churn Ice Cream Recipes: Vanilla-Biscoff Cookie Butter-Teddy Graham & Vietnamese Chocolate-Coffee”
I bet he’s had plenty of pup-cups!
What a healthy replacement idea…good for the whole family…and special pets! JT should be a happy pup today!